Keto Beef Fillet with Bacon and Gorgonzola Butter

DifficultyDifficult
Yield2 servings
Prep15 mins
Cook20 mins

3.4g

Net Carbs

40.6g

Protein

62.7g

Fat

1.4g

Fiber

746

Calories

Keto Beef Fillet with Bacon and Gorgonzola Butter

Ingredients:

  • 1 small (3" long) Scallions or Spring Onions
  • 2 medium slice (yield after cooking) Bacon
  • 8 ounces Portobello Mushroom Cap
  • 1/4 teaspoon Salt
  • 2 teaspoons Extra Virgin Olive Oil
  • 1 ounce Gorgonzola Cheese
  • 2 tablespoons Unsalted Butter Stick
  • 12 ounces Beef Tenderloin (Trimmed to 1/4" Fat, Prime Grade)
  • 1/4 teaspoon Black Pepper

Directions:

Follow the directions below for rare fillets. If you prefer, roast until an instant-read meat thermometer inserted in the center of each fillet registers 135°F for medium rare, 145°F for medium, 160°F for medium-well done or 180°F for well done.
  1. Heat oven to 425°F. Arrange rack in center of oven.
  2. Thinly slice white portion of scallion; set aside.
  3. Make the Gorgonzola butter: finely chop green portion of scallion and place in a small bowl. Add butter and cheese; stir to combine.
  4. Sprinkle each fillet with 1/8 teaspoon salt and pepper. Wrap 1 bacon slice around the side of each fillet; secure with a toothpick.
  5. In a 10-inch nonstick skillet, heat oil over medium-high heat. Add fillets to skillet and cook on all sides, turning frequently with tongs, until browned, about 5 minutes.
  6. Transfer to a rimmed baking sheet. Roast 7-10 minutes or until desired degree of doneness.
  7. Meanwhile, heat same skillet over medium-high heat, add mushrooms, reserved white portion of scallion and remaining 1/8 teaspoon of both salt and pepper.
  8. Reduce heat to low and cook, stirring frequently, until the mushrooms are tender, about 4 minutes.
  9. Spoon mushrooms onto serving plates and top with fillets. Serve with Gorgonzola butter.

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